Recipes › Russet Baking Potato › Potato Skins with Cheddar and Chives
Potato Skins with Cheddar and Chives
Crispy twice-baked potato shells loaded with melted cheddar, crispy bacon, and sour cream — the definitive American bar appetizer made at home and miles better for it. Russet potato skins are thick and sturdy enough to hold generous fillings and develop a spectacular crunch when baked a second time.
Russet Baking Potato is usually ready July to August. More russet baking potato recipes, or see what to sow this month where you are.
Ingredients
- 4 large russet potatoes, scrubbed
- 1½ cups sharp cheddar cheese, shredded
- 6 strips bacon, cooked and crumbled
- ½ cup sour cream, for serving
- 3 tbsp fresh chives, sliced
- 2 tbsp olive oil
- ½ tsp garlic powder
- 1 tsp salt
Contains: milk.
Method
- Bake potatoes at 400°F for 55 to 60 minutes until fully tender. Let cool 10 minutes.About 70 min
- Halve potatoes lengthwise. Scoop out most of the flesh, leaving a 1/4-inch shell. Save potato flesh for another use.About 5 min
- Brush inside and outside of potato skins with olive oil. Season with garlic powder and salt.About 3 min
- Broil skin-side up for 5 minutes until skins crisp. Flip and broil 3 more minutes.About 8 min
- Fill each shell with cheddar and bacon. Return to broiler for 2 to 3 minutes until cheese melts. Top with sour cream and chives.About 5 min
Tips
- Crisp both sides under the broiler before filling — this prevents the shells from going soft under the cheese
- Leave very little potato flesh in the skin — too much and they lose the crispy skin quality
- Scooped potato flesh makes excellent mash or soup — don't waste it
Ring the changes
- Fill with pulled pork and coleslaw for a loaded BBQ version
- Make vegetarian with jalapeños, black beans, and guacamole
Keeping it
Baked skins keep refrigerated for 3 days. Reheat under the broiler for 3 minutes. Fill just before serving.
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